Cream Cheese Chocolate Pound Cake

How to Make Cream Cheese Chocolate Pound Cake

Step 1: Prepare the Ingredients

Ensure the cream cheese and butter are at room temperature for easy mixing. Preheat your oven to 325°F (165°C) and grease the loaf pan to prevent sticking.

Step 2: Make the Batter

1. Cream the Butter and Cream Cheese: Using an electric mixer, cream together the butter and cream cheese until smooth and fluffy.
2. Add Sugar and Eggs: Gradually add the sugar, continuing to mix until light and airy. Then, beat in the eggs one at a time, making sure each one is fully incorporated.
3. Flavor with Vanilla: Stir in the vanilla extract for that warm, sweet aroma.
4. Add Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
5. Fold in Chocolate Chips (Optional): For an extra chocolatey kick, gently fold in chocolate chips or chunks.

Step 3: Bake the Cake

Pour the batter into the greased loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs. Avoid overbaking to keep the cake tender.

Step 4: Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to finish cooling completely. Slice and enjoy!

Tips and Tricks

• Room Temperature Ingredients: Using room temperature cream cheese and butter makes it easier to create a smooth batter, resulting in a soft, tender crumb.
• Prevent Overmixing: Overmixing can make the cake dense. Mix the dry ingredients in until just combined for the best texture.
• Add Some Espresso Powder: If you want to enhance the chocolate flavor, add a teaspoon of espresso powder to the batter.

Storage Instructions

To keep your Cream Cheese Chocolate Pound Cake fresh, wrap any leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to three days. If you want to store it longer, wrap it well and freeze for up to three months. Simply thaw at room temperature when ready to enjoy.

Pairing Suggestions

The richness of this chocolate pound cake pairs beautifully with:

• Coffee or Espresso: The bitterness of coffee complements the sweetness of the cake.
• Vanilla Ice Cream: A classic pairing, the cool creaminess balances the cake’s density.
• Fresh Berries: Strawberries or raspberries add a refreshing tartness that cuts through the chocolate’s richness.